Summary
| Yield | |
|---|---|
| Source | Kok Robin , http://kokrobin.wordpress.com/2008/06/13/warm-bok-choy-salad/ |
| Prep time | 20 minutes |
| Recipe Categories | Savor the Season Spring bok choy Autumn |
Description
Robin says, "I love Bok Choy. Especially the smaller, green version, called Shanghai Bok Choy. I love its crunch in a fresh Thai Green Curry. But served with simple fish or chicken this warm bok choy salad it also pretty great. Dipping spoonfuls of steamed white rice in the dressing is heaven."
Ingredients
- 2Tolive oil
- 3tgrated fresh ginger
- 2clvgarlic, minced
- 2tsugar
- 2ttoasted sesame oil
- 2Tlight soy sauce
- 1Tlemon juice
- 1lbbok choy
- 1Ttoasted sesame seeds
Instructions
Prepare the bok choy:
1. Trim off the heavy base.
2. Discard blemished or tough leaves.
3. Separate the stalks from the base and slice the leaves from the stalks.
4. Wash thoroughly in cool water. Drain.
5. Cut stalks diagonally into 1/2 inch pieces.
Because the leafy portion cooks more quickly, don't yet combine the stalks and leaves.
6. Slice the leaves into wide ribbons.
Steam the bok choy:
1. Place stalks in the steamer basket over boiling water.
2. Steam until barely softened, approximately 7-10 minutes.
3. Add leafy green ribbons to the steamer for the final 2-3 minutes.
Prepare the dressing:
1. Heat the 2 tablespoons of oil in a small pan.
2. Add the 3 teaspoons grated ginger and the 2 cloves minced garlic.
3. Saute for 1 minute.
4. Meanwhile, combine sugar, sesame oil, soy sauce and lemon juice.
5. Add mixture to the pan and heat through.
Place bok choy in a bowl and toss with the warm dressing. Sprinkle toasted sesame seeds on top.
Notes
If you are lucky enough to find baby bok choy, less than 6" in length, you can substitute 4 baby bok choy. Baby bok choy can be cleaned and steamed whole for this recipe.
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